Preserved lemons are something I read about on a regular basis. I was tempted, but didn’t figure the husband would really use them or be willing to eat them. But then I figured they would be good in marinades, and I stumbled across a post for making preserved lemon curd. So I had to make some. I followed the instructions from Phickle, cause I was already there drooling over, I mean reading the recipes.

I’ve always loved lemon flavored things. Lemon drops are some of my favorite candies. Not because they are sour, but because they are tart. Which is subtly different in an upscale adult way. Once I started really branching out into preserving I learned there are more types of lemons than the plain ones we get in the supermarket. There are magical, memorable yellowy-orange globes of magnificence called Meyer lemons. I became obsessed with finding them near me and realized I’ve probably overlooked them for years.

One of the best things about moving near the beach is the opportunity to forage the beach roses growing here. I fell in love with rose petal jelly (although its counterpart rose petal jam was a bit yuck) when I made it with my own roses, and the beach rose is more fragrant and purported to be more flavorful as well. Rose hips from beach roses instead of cultivated varieties are also the ones we are accustomed to in tea and jelly. So it is with glee I took my first walk to the beach to scope out the roses….and furtively gathered a couple handfuls of blooms to bring home and tuck away in the fridge.

We move…alot. We’ve been married for eight years and in that time we’ve lived in four homes. Two winter rentals at fabulous York Beach and two longer term rentals in neighboring towns. While we hope to move into a more permanent solution each time, we strive to organize ourselves to work better in the small spaces we dwell in and make moving more streamlined as well. This move I have been super into new totes for our things and kitchen containers for our dry goods.